Pistachio Pesto
Bright, nutty pesto made with roasted, salted pistachios and a hit of lemon.
Servings: 8 Makes 1 cup
Calories: 153kcal
Ingredients
- ½ cup shelled pistachio nuts (roasted and salted)
- 2 cups packed basil leaves
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ cup grated Parmesan cheese
- 3 ounces olive oil more if necessary
- 1 garlic clove optional
Instructions
- Combine pistachios, basil leaves, lemon juice, lemon zest, salt, Parmesan cheese, olive oil, and garlic clove (if desired) in a food processor.
- Blend until smooth, scraping down the sides a couple of times.
- If you want a looser pesto, feel free to add more olive oil.
Notes
Storage Tips:
Refrigerate in an airtight container or jar for 3 to 5 days; press plastic wrap onto the surface or top with a thin layer of olive oil to slow browning.
Freeze up to 3 months; freezing in an ice cube tray means you can take out what you need later.
Expert Tips:
Pistachios can vary in saltiness from brand to brand, so taste your pesto before you add the full amount of kosher salt and adjust from there.
Nutrition
Calories: 153kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
